Crab Cake Salad with Champagne Vinaigrette
Servings: 4
Ingredients
For the Crab Cakes:
- 16 ounces fresh lump crabmeat if you buy canned, be sure to drain it first
- 3 tablespoons homemade mayo
- 1 teaspoon dijon mustard
- 2 tablespoon capers roughly chopped
- ¼ cup finely chopped parsley leaves
- ¼ cup finely chopped dill fronds
- Grated zest of half a lemon
- 1 teaspoon cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cup panko breadcrumbs
- 2 tablespoons extra virgin olive oil
For the Champagne Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup champagne vinegar
- 1 teaspoon honey
- ½ teaspoon dijon mustard
- 2 cloves garlic
- ¼ cup roughly chopped shallot
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the Salad:
- 6 cups butter lettuce leaves or little gem lettuce
- Fresh dill fronds for garnish
- 1 lemon cut into wedges, for serving
Instructions
Assemble the Crab Cakes:
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the crabmeat, mayo, mustard, capers, parsley, dill, lemon zest, cajun seasoning, salt, and pepper. Use a fork to mix until combined, breaking up and larger chunks of crab. Add the panko and stir once more to combine.
- Use a 1/3-cup measuring cup to scoop out the crab mixture and, using your hands, form into a patty. Set on the prepared baking sheet and continue until all of the crab cakes are formed. Refrigerate for about 10 minutes while you prepare the dressing.
Make the Vinaigrette:
- In a blender or using an immersion blender in a wide mouth jar, combine all of the champagne vinaigrette ingredients and blend until just smooth. Set aside.
Cook the Crab Cakes:
- In a large nonstick skillet, heat the oil over medium heat. When the oil is hot, but not yet smoking, use a sturdy spatula to carefully lay the crab cakes into a single layer in the hot oil. You will likely need to do this in two batches to not overcrowd the pan. Cook until golden brown on both sides, 3 to 4 minutes per side. Transfer the cooked crab cakes to a wire baking rack to prevent them from softening.
Assemble the Salads:
- To serve, divide the lettuce among 4 plates and drizzle each with desired amount of the Champagne Vinaigrette. Add two crab cakes per plate and top with fresh dill.